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Make it in a slow cooker Brown the meatballs in a frying pan. Add the fat and juices to a slow cooker and the remaining ingredients from step 3, using a 400g and a 200g tin of tomatoes instead of an 800g tin. Pop in the meatballs, then cook on Low for 6 hours, adding the chickpeas when there is 1 hour of cooking time remaining. If the sauce seems to have reduced in quantity, simply stir in a splash of water.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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